In this recipe we use the Salt and Pepper Lush Nuts!
1 handful baby spinach
2 leaves red kale
1/4 Bartlett pear
1 tbsp honey
2 tbsp fresh orange juice
1 1/2 tbsp olive oil
salt & pepper to taste (approx. 1/4 tsp each)
1. In a large bowl add all ingredients for the vinaigrette and whisk until fully incorporated. Set aside.
2. Wash red kale and remove leaves from stem. Toss the stem as it is very hard and bitter. Tear leaves into smaller pieces, about the size of the baby spinach.
3. Wash, peel, and shred the carrot and add to the bowl with the vinaigrette. Toss and add the baby spinach and kale until fully coated.
4. Place in a serving bowl and top with sliced pear. Sprinkle about 1/4 cup Salt & Pepper Lush Nuts for crunch.